Monday, July 11, 2016

An Elegant Omelette

I don't exactly make the most beautiful omelettes, but I was inspired by my husband's procurement of 11 pounds (11 pounds!) of asparagus.  So, I threw the asparagus in a pan with some chunks of frozen Mirepoix and a tiny bit of garlic.  This mirepoix batch had extra mushrooms, so it's even more perfect for a little omelette.  After the veggies were sizzling,  I  poured in beaten eggs and let the heat do its thing.  When it was ready I topped it with blue cheese.  Deliriously delicious.

Of course, if your husband comes home with 11 pounds of a different type of veggie, feel free to throw it in the pan!

Here's how to make Mirepoix.  I keep a bag of it that I chop off when I need it.  However, you could always freeze it in ice cube trays for individual meals like this omelette.

Find more recipes and inspiration here.

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